Title
Artichoke to Zaatar: Modern Middle Eastern Food,Used
Delivery time: 8-12 business days (International)
This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by awardwinning chef Greg Malouf and his writing partner, Lucy Malouf, Artichoke to Za'atar covers everything from the basicsalmonds, lemons, and yogurtto less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 as Arabesque, this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre. Artichoke to Za'atar is a volume to read, use, and treasurea must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What type of recipes are included in 'Artichoke to Za’atar'? A: The book features a comprehensive collection of 170 recipes, organized alphabetically by ingredients commonly used in Middle Eastern cooking.
- Q: Who are the authors of 'Artichoke to Za’atar'? A: The book is written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf.
- Q: What is the main focus of the book 'Artichoke to Za’atar'? A: The book focuses on modern Middle Eastern cuisine, offering recipes and insights into various ingredients, from basics to lesser-known components.
- Q: Is 'Artichoke to Za’atar' suitable for beginners in cooking? A: Yes, the book provides helpful tips on selecting, preparing, and cooking ingredients, making it accessible for beginners as well as seasoned cooks.
- Q: What is the edition and publication date of 'Artichoke to Za’atar'? A: This is the First Edition of the book, published on March 1, 2008.
- Q: How is 'Artichoke to Za’atar' organized? A: The book is organized alphabetically by ingredients, with each recipe accompanied by descriptions and histories of the ingredients used.
- Q: What type of binding does 'Artichoke to Za’atar' have? A: The book is bound in hardcover, providing durability and a quality feel.
- Q: How many pages are in 'Artichoke to Za’atar'? A: The book contains a total of 352 pages.
- Q: What is the condition of the book 'Artichoke to Za’atar'? A: The item condition is rated as 'Very Good', indicating that it is well-maintained.
- Q: Can 'Artichoke to Za’atar' be used as a reference for culinary history? A: Yes, the book includes brief descriptions and histories of each ingredient, making it a valuable resource for those interested in culinary history.